astray recipes: Shepherd's chicken chili pie

Categories
Yield: 6 Servings

Measure	Ingredient
1½ pounds	Potatoes -- peeled and cut
	Into
	Chunks (1 1/2 to 2)
4	Boned and skinned chicken
	Breasts
1	Whole tomatoes -- (16
	Ounces) with
	Juice
1 large	Onion -- sliced
3	Cloves garlic -- minced
1 teaspoon	Olive oil
1½ tablespoon	Chili powder
½ teaspoon	Oregano
1 teaspoon	Cumin
2 tablespoons	Water
1 tablespoon	Tomato paste
1 teaspoon	Margarine
	Salt and freshly ground
	Black pepper to
	Taste
1 tablespoon	Skim milk

Place potatoes in a saucepan with water to cover, bring to a boil, simmer for about 10-15 minutes, until tender. If sauce becomes too thick, add a few tablespoons of the reserved tomato juice. Mix chicken cubes into sauce. Drain potatoes and whip them. Add margarine, salt, and pepper. Add skim milk and mix until potatoes are smooth. Add more milk if necessary. Place chicken mixture in a shallow casserole. Spread potatoes on top. Bake for about 30 minutes.

Source: Eater's Choice, A Food Lover's Guide to Lower Cholestorerol, by Doctor and Nancy Goor, 1995. Formatted by Brenda Adams <adamsfmle@...> Posted to MasterCook list (not mc-recipe) 9/3/96.

6 servings

Recipe By :

shepherd's chicken chili pie